Greek Eggplant And Walnut Pie Food

GREEK WALNUT PIE

Steps:

• Heat oven to 325°F Spray 9-inch glass pie pan with cooking spray. Make pie crusts as directed on box for Two-Crust Pie using sprayed pie pan.
• In medium bowl, mix walnuts, brown sugar, 2 tablespoons granulated sugar and the cinnamon. Pour and evenly spread 1/4 cup of the cooled melted butter over bottom of pie crust. Spread walnut mixture evenly over butter. Drizzle another 1/4 cup butter over nut mixture.
• Top with second crust; seal edge and flute. Cut large slits in several places in top crust for steam to escape. Drizzle remaining 1/4 cup butter evenly over top crust.
• Bake at 45 to 55 minutes or until golden brown. About 5 minutes before removing pie from oven, in 1-quart saucepan, cook honey and lemon juice over medium heat, stirring frequently, until mixture has a watery consistency.
• Remove pie from oven; place on wire rack. Slowly pour hot honey mixture evenly over top of hot pie, making sure it seeps into slits in top crust. Cool at least 3 hours before serving.
• Just before serving, in small bowl with electric mixer, beat topping ingredients on high speed about 2 minutes or until stiff peaks form. Spoon topping onto individual servings of pie.

EGGPLANT PURéE WITH WALNUTS

Steps:

• 1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.
• 2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.
• 3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.

MELITZANOPITA (GREEK PIE USING EGGPLANT (AUBERGINE) )

Steps:

• In a large saucepan over medium heat, sauté eggplant and onion, stirring occasionally, until eggplant is soft and has become almost a puree, about 20 minutes.
• Add bacon or ham, tomato paste and salt and pepper (careful with the salt - it may not seem like a lot but the bacon and the cheese, that will be added later will add a lot more), and cook another 5 minutes. You may have a dark brown film on the bottom of your skillet (I do not use non-stick surfaces - only stainless steel). You will find that this scrapes up easily once you turn off the heat and the eggplant puree starts to cool. Do scrape it back into the puree with a spoon as this is highly-flavoured and helps the overall taste (if it doesn't scrape easily in the beginning, just wait a couple of minutes longer). Allow to cool.
• Note: The eggplant puree can be made up to 1 day ahead and refrigerated. Bring to room temperature before continuing with recipe.
• In a large bowl, combine well eggplant puree, feta, eggs, parsley and mint. Taste a small amount of the filling to decide if you would like it a bit saltier.
• Preheat oven to 390°F.
• Butter bottom and sides of a 15 X 11 inch baking pan. Stagger sheets of phyllo in pan, brushing each sheet with olive oil as you position it in the pan.
• When you have used half the sheets of phyllo pastry, empty the filling into the pan and spread it out evenly.
• Continue staggering the remaining sheets of phyllo over top, brushing each one with olive oil as you position it in the pan. Tuck in any overhang you have and give a last generous brushing of olive oil to the whole pie.
• With a sharp knife, score the pie lengthwise into 4 strips, and then score into 4 strips crosswise (resulting in 16 pieces of pie). DO NOT CUT ALL THE WAY THROUGH PHYLLO - JUST THE TOP LAYERS.
• Generously sprinkle the pie with some tap water using your fingertips (run your hand under the tap and sprinkle the water over the pie - do about 5 of these sprinkles - this results in a crisper, crunchier crust).
• Brush pie with egg wash and sprinkle with the sesame seeds. Bake for 1 hour, or until pie is a golden-brown. You may need to reverse pan back to front midway through baking.
• Allow to cool 15-20 minutes before cutting into. Personally, I like this pie just warm or at room temperature.
• Enjoy.

GREEK EGGPLANT (AUBERGINE) PIE

Steps:

• Bake pie crust according to direction on pkg.
• To make the filling, heat 3 tbsp of the oil in a frying pan and gently fry the aubergine slices for 6-8 minutes on each side until golden. You may need to add a little more olive oil at first, but this will be released as the flesh softens. Lift out the aubergine slices and drain on a plate covered with a few layers of kitchen paper.
• Add the onion and garlic to the oil remaining in the pan and fry over a gentle heat for 4-5 minutes until soft, adding a little extra oil if necessary.
• Chop the spinach finely, by hand or in a food processor. Beat the egg in a large mixing bowl.
• Add the spinach, crumbled feta, Parmesan, yogurt, milk and the onion mixture to the eggs. Season well with salt and pepper and stir thoroughly.
• Spread the cooked rice in an even layer over the base of the pastry case. Reserve about 8 aubergine slices - save the best ones as these will be placed over the top - and arrange the rest in an even layer over the rice.
• Spoon the spinach and feta mixture over the aubergines and place the reserved slices of aubergine on top. Bake at 350 degrees for 30-40 minutes, or until lightly browned. Serve warm or cold, with a mixed salad.